5-6 ears of corn, husks still attached
Cilantro
2 limes
Pantry
Olive Oil
Sea Salt
Pepper
Pull back the husks from each ear of corn; remove silk and wash kernels and cob; set aside.
Make vinaigrette by combining 2 tablespoons or so of olive oil and juice of two limes with a 1/4 cup loosely packed cilantro, chopped coarsely, and a dash each of salt and pepper.
Coat each ear of corn using a pastry or basting brush; fold husks back over corn and grill over medium heat until husks are charred and corn is tender (about 25-30 minutes).
To serve, pull back and remove husks. If you desire, serve any leftover vinaigrette at the table. You won't need any butter with this dish!
Bon Appetit! Kelly
All photos by Kelly Waters
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